Sensory characteristics of ewe milk cheese made with three types of coagulant: Calf rennet, powdered vegetable coagulant and crude aqueous extract from Cynara cardunculus

Journal of Food Quality

Volumn 30, Issue 1, 2007, Pages 91-103

  Tejada, Luis ^a   Gómez, Rafael ^b   Fernández Salguero, José ^b  

^a Departamento de Ciencias de la Salud   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; CYNARA CARDUNCULUS;

EID: 33947701627     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2007.00108.x     Document Type: Article

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